Ingredients
Scale
- 6 cooked chicken tenders (grilled, baked, or air-fried)
- 4 cups mixed greens (spinach, romaine, arugula, or a blend)
- ½ cup cherry tomatoes, halved
- ¼ cup shredded carrots
- ½ avocado, sliced
- 2 tablespoons red onion, thinly sliced
- ¼ cup cheese (crumbled feta or shredded cheddar, optional)
- Dressing of choice (balsamic, honey mustard, or ranch)
Instructions
- Warm the chicken tenders in a 350°F oven for 8–10 minutes or air-fry for 4–5 minutes until hot and crisp.
- Place 4 cups of mixed greens in a large salad bowl.
- Top with cherry tomatoes, shredded carrots, sliced avocado, and red onion.
- Slice the warm chicken tenders and place evenly over the salad.
- Sprinkle cheese on top, if using.
- Drizzle with your favorite dressing and serve immediately.
Notes
For extra texture, add sunflower seeds or nuts. Keep dressing separate if prepping ahead. Reheat chicken gently to maintain juiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg